Parsley
Parsley is a popular culinary herb, commercially cultivated as an annual in many parts of the world for it's attractive and aromatic leaves. This crop has a delicious flavour and can be used in soups, raw or in salads. The triple curled type is the most common type but also double curled and single curled varieties are used in practice.
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Products
Juices (NFC)
Single strength Juices (Not From Concentrates) are obtained by selecting raw materials from own italian crops, using only vegetables with right nutritional values to magnify organoleptic features (flavour, colour and smell) as well as nutritional and chemical ones, like vitaminic values, sugar degrees (brix), pH and acidity levels. Juices are natural or pH-laced by using lemon juice; productions varieties are conventional (obtained from controlled crops), bio or baby-food productions.
Purees
Purees are natural products obtained from simply milling fresh vegetables by a slow and gradual production process which does not use extraneous catalyzing substances, to preserve naturalness and taste and to obtain a better consistency of the products.
Concentrates
Concentrated juices are produced by an evaporating process obtained with modern as well as sophisticated technologies , to preserve organoleptic and nutritional caracteristics of fresh product, using different concentration levels depending from each vegetable: from 42° bx, 65° bx to max. 70° bx for carrots. Concentrates are natural-pH products (65° bx and 70° bx, in relation with vegetables type) or pH-laced by using lemon juice to microbiologically stabilize them.
